One of Jessica’s favorite game-day foods is jalapeño poppers.
As a fun twist on the classic snack, she has filled in the peppers with cream cheese but wrapped them in a crispy, crunchy cheddar cheese shell.
Jessica didn’t come up with the idea. It was little Levi’s suggestion.
“I’m doing this for him because he loves to melt the cheese in the pan and it gets all crispy and crunchy. I thought, ‘That could be an interesting thing an interesting thing to do with our poppers,'” she explained about her eldest son.
This segment of California Cooking with Jessica Holmes aired on Episode 165.
Ingredients:
Jalapeño Peppers
Block of cream cheese
1 tbsp garlic powder
1tbsp paprika
Shredded white cheddar cheese
Instructions
- Cut jalapeños lengthwise leaving the stem on and using a spoon, scoop out the seeds and vein
- Let cream cheese come to room temperature and add garlic powder and paprika
- Using an offset spatula, fill the jalapeños with your cream cheese spread
- Pop in the oven at 375 degrees until the jalapeños get soft and the cream cheese gets bubbly
- Remove the jalapeños from the oven and cool
- In a nonstick pan, add shredded cheese and flip once it starts to get brown
- Once browned on both sides, remove crispy cheese and wrap your jalapeño popper immediately like a taco and serve with ranch dressing
- Enjoy!